These Golden Oreo Cheesecake Bars are a rich, creamy cheesecake studded with Oreos and finished with a buttery caramel swirl on a crunchy cookie crust. Simple to prepare and crowd-pleasing, these bars are perfect for potlucks, parties, or an indulgent weeknight dessert.
Want more cheesecake ideas? Try the Perfect Cheesecake recipe for techniques and tips to get a smooth, even result.
Oreo Cheesecake Bars Are Easy and Delicious!
This recipe is a longtime favorite that first appeared years ago and remains popular because it’s so irresistible. Golden Oreos bring a sweet, buttery flavor that pairs beautifully with cream cheese, and the caramel swirl takes these bars to the next level.
The idea began as a nod to a family favorite—my husband loves Golden Oreos—and once I combined them with a creamy cheesecake and a ribbon of caramel, I knew I had to share it again.
Are You Team Golden Oreo or Classic Oreo?
Some prefer the classic chocolate Oreo, while others favor Golden Oreos for their lighter, buttery taste. My household debates this, but everyone agrees the cream filling makes the cookie—Double Stuf or regular both work in this recipe, though standard filling is perfectly fine here.
Can You Make These Cheesecake Bars With Classic Chocolate Oreos?
Absolutely. If you use chocolate Oreos you can omit the caramel if you prefer, or substitute hot fudge for a chocolate-caramel contrast. You can also experiment with other Oreo flavors—Birthday Cake, Mint Chocolate, Carrot Cake, or Red Velvet would all be delicious variations.
What Ingredients Do You Need?
- Cream cheese
- Golden Oreo cookies (or your preferred Oreo variety)
- Marshmallow fluff or marshmallow creme
- Soft caramels (the unwrapped, chewy type)
- 1 large egg
- Milk
- Butter
Do These Cheesecake Bars Need To Be Refrigerated?
Yes. After baking and cooling, the bars should be chilled in an airtight container in the refrigerator for at least 4 hours so they set properly. They can be made the night before, which makes them a convenient option for entertaining.
Scared To Make Cheesecake?
These bars are a forgiving introduction to cheesecake. Unlike a full cheesecake, bars are thinner so risks like cracks are less noticeable—especially with mix-ins like crushed cookies and caramel. Marshmallow fluff in the filling helps add stability and structure so the bars hold up nicely when sliced.
More Cheesecake Bar Ideas
- Sopapilla Cheesecake Bars
- Caramel Apple Cheesecake Bars
- Sugar Cookie Cheesecake Bars
- Strawberry Lemon Cheesecake Bars
- Brownie Bottom Caramel Cheesecake Bars
Golden Oreo Cheesecake Bars
4.5 from 2 reviews
- Author: Shelly
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: serves 16
- Category: Cheesecake
- Method: Oven
- Cuisine: Dessert
Description
These Golden Oreo Cheesecake Bars are creamy, sweet, and finished with a beautiful caramel swirl—an easy, delicious treat.
Ingredients
Scale
- 28 Golden Oreo cookies, divided (18 for crust, 10 chopped)
- 3 tablespoons melted butter
- 5.5 ounces soft caramels, unwrapped
- 1 tablespoon milk
- 2 (8-ounce) packages cream cheese, room temperature
- 1 cup marshmallow fluff
- 1 large egg
Instructions
- Preheat oven to 350°F. Prepare a 9×9-inch baking pan (lightly grease or line with parchment).
- Crush 18 Golden Oreos (filling and all) into fine crumbs using a zip-top bag and rolling pin or a food processor.
- Combine the cookie crumbs and melted butter in a medium bowl until evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, until set and slightly golden. Allow to cool 10–15 minutes.
- While the crust cools, place the caramels and milk in a microwave-safe bowl and set aside.
- Coarsely chop the remaining 10 Oreos and set aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese and marshmallow fluff on medium speed until smooth, pausing to scrape the bowl once or twice.
- Add the egg and mix about 30 seconds until incorporated and smooth.
- Fold in the chopped Oreos by hand until evenly distributed.
- Pour the cheesecake mixture over the cooled crust and spread it evenly.
- Microwave the reserved caramels and milk in 30-second intervals, stirring after each, until melted and smooth.
- Drop spoonfuls of the melted caramel over the cheesecake filling, then swirl with a knife to create a marbled effect.
- Bake for 20–25 minutes, until the center is set but still slightly jiggly.
- Cool on a wire rack for 20 minutes, then cover and refrigerate for at least 4 hours or overnight to fully set.
- When completely chilled, cut into squares and serve.
Notes
Store airtight in the refrigerator for up to 3 days.
Freeze airtight for up to 30 days.
Nutrition
- Calories: 220
- Sugar: 15 g
- Sodium: 141.2 mg
- Fat: 13.7 g
- Carbohydrates: 22.3 g
- Protein: 2.8 g
- Cholesterol: 46.7 mg
Want To Save This Recipe?
PIN for later:
